Steak Cheese and Rice Skillet

Steak cheese and rice is one of those cozy family dinners that feels both easy and special at the same time. I started making this to put a twist on Taco Tuesday and it quickly became a weeknight favorite. The combination of seared steak strips, creamy queso, and aromatic Spanish-style rice always gets everyone excited to sit down at the table.

I first made this steak cheese and rice dish out of boredom on a Tuesday and ever since it makes regular appearances on our menu whenever we want something hearty but a little different than the usual tacos.

Ingredients

• Long grain white rice: gives the base its classic fluffy texture and soaks up all the flavors Use good quality rice for the best texture
• Olive oil: helps toast the rice and adds depth of flavor Choose extra virgin olive oil for its richer taste
• Small onion, chopped: adds sweetness and foundational aromatics Always look for firm onions without soft spots
• Minced garlic: builds out the flavor profile with sharpness Fresh is best if you have it
• Chicken broth: infuses the rice with extra savoriness Opt for low sodium broth if you prefer more control over salt levels
• Tomato sauce: brings in tang and body Stick with unsweetened tomato sauce for a true Spanish rice effect
• Salt and pepper: are essential for balancing flavors Use kosher salt and freshly ground pepper for optimum taste
• Cumin and dried cilantro: add earthiness and a subtle herbal note Make sure your spices are fresh for the strongest flavor
• Sirloin steak: cooks up juicy and tender Slice against the grain for the most tenderness
• Butter: helps create a beautiful sear on the steak and enriches the sauce Use real butter for fullness
• Montreal steak seasoning: gives a punchy savory kick to the beef Check the date on your spice mix for freshness
• Pancho’s White Queso or your favorite store bought queso: for a creamy decadent finish Warm it until pourable
• Fresh cilantro: brightens the whole dish and lends color Choose lively green sprigs
• Flour tortillas (optional): but make a great vessel if you want to turn this skillet meal into burritos or wraps

Instructions

Rinse and Toast the Rice:

Rinse one cup of long grain white rice under cold water until the water runs fairly clear This removes excess starch for fluffier cooked rice. Add the rice to a large skillet over medium high heat with two tablespoons of olive oil. Stir constantly for about three minutes allowing the grains to toast and become slightly golden. This step boosts the nutty flavor of the rice and sets the stage for a flavorful base.

Build the Flavor Base:

Add your chopped onion and one tablespoon of minced garlic into the skillet with the rice. Stir and let everything cook together until the onion softens and starts to turn translucent which takes about four minutes. The aromatic base developed here flavors the entire dish.

Add Liquids and Seasonings:

Pour in two cups of chicken broth along with eight ounces of tomato sauce. Sprinkle in salt pepper cumin and dried cilantro. Stir well to combine then increase heat until the mixture begins to bubble gently on the surface. If you want more pronounced tomato flavor you can use a little extra sauce.

Steam the Rice:

Once bubbling cover the skillet tightly with a lid. Reduce the heat to medium low and simmer for about twenty minutes. Do not lift the lid during this time as the trapped steam is key to tender rice. Check at the end of cooking time and continue until all liquid is absorbed and rice is fully tender.

Sear the Steak:

While the rice cooks heat two tablespoons of butter in a separate skillet over medium high. Cut your sirloin steak into bite sized strips and pat them dry with a paper towel. Season generously with Montreal steak seasoning. Add to the hot skillet and sear without moving them much at first to get a good crust. Cook to your preferred doneness then take off the heat to rest.

Assemble and Serve:

Once the rice is cooked and fluffy spread the seared steak over the skillet of rice. Pour warm white queso in ribbons across the top allowing it to melt into the beef and grains. Garnish with plenty of fresh chopped cilantro. You can scoop portions onto plates or spoon into flour tortillas for burritos. Serve with salsa or pico if you love an extra fresh kick.

My favorite part is drizzling extra warm queso right before serving While my family jokes about who gets the cheesiest corner I love how the beef soaks up all the sauce making every bite comforting and rich

Storage Tips

Cool leftovers quickly and place in an airtight container in the fridge It will keep for three to four days and can be reheated on the stovetop or in the microwave with a splash of broth or water to loosen the rice. If using tortillas store those separately so they do not get soggy.

Ingredient Substitutions

Swap sirloin for chicken thighs or even ground beef if that is what you have on hand. You can use brown rice if you want more fiber just increase the cooking time and broth. If you cannot find Pancho’s queso try Monterey Jack cheese melted with cream for a similar effect.

Serving Suggestions

Pair this skillet with tangy salsa pico de gallo or a crunchy slaw on the side. Sometimes I add sliced avocado or fresh lime wedges The dish works for weeknight dinners potlucks or even as a game day snack.

Cultural and Seasonal Adaptations

This recipe draws inspiration from both American comfort food and classic Spanish style rice dishes which is why it feels so familiar and crowd pleasing. In the summer a few corn kernels or diced tomatoes fresh from the garden make a colorful addition. For winter try adding a pinch of smoked paprika for warmth.

Helpful Recipe Notes

If you want more heat sprinkle in a pinch of chili flakes while toasting the rice For a faster prep buy pre chopped onions and use pre cooked steak strips from the grocery Always taste and adjust salt and seasoning after adding the queso

Success Stories

Many friends have told me this was the first way their kids enjoyed steak in something other than a taco Make it for a casual family get together and see how quickly it disappears.

Freezer Meal Conversion

For freezing prep just the rice base and cooked steak but hold off on assembling with queso and cilantro. Freeze in separate containers and thaw before reheating and topping with fresh ingredients. This makes lunches or future dinners almost instant.

This steak cheese and rice is the best of both cozy comfort and quick weeknights. I hope your family loves it as much as mine does.

Common Recipe Questions

→ What cut of steak works best for this dish?

Sirloin steak is ideal due to its tenderness and flavor, but flank or skirt steak can also be used for great results.

→ Can I substitute a different cheese for white queso?

Yes, Monterey Jack, mozzarella, or a mild cheddar can replace white queso, but the creamy texture of queso is preferred.

→ What rice varieties work well?

Long grain white rice is traditional, but jasmine or basmati are good alternatives. Avoid quick-cooking rice for best texture.

→ How can I add more flavor to the steak?

Marinating the steak briefly or increasing the steak seasoning before cooking can boost boldness and tenderness.

→ Is this meal good for meal prep or leftovers?

Absolutely. The steak and rice reheat well and can be rolled into tortillas or served as a bowl for easy lunches.

→ Can it be made vegetarian?

Yes, substitute the steak with grilled vegetables, mushrooms, or a plant-based protein for a vegetarian option.